The Apex High Bakeress

A Brazilian's Adventures in High Altitude Baking

Blackberry Apple pie

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This was a really fun and deliciously easy way to go about my first ever time baking a pie of this nature! Myself and my partner in crime were needless to say , quite pleased!



4 large honey crisp apples
2 cups of blackberries
1 1/2 cups sugar
1/2 cup brown sugar
2 tsps cinnamon
2 tbsp flour
1/2 tsp nutmeg
1 tbsp butter


2 1/2 cups flour
2 sticks of butter (cut up into pieces and frozen)
1/2 tsp salt
2 Tbsp sugar
7 tbsp cold water


Peel, core and slice your apples, I cut one cup of my blackberries in half and left the other cup in tact



Mix together your flour sugars butter and spices, then in a large bowl mix it in with the berries and apples.


Preheat the oven to 375
In a food processor add the flour and pieces of butter together and pulse until it becomes crumbly like, tbsp by tbsp add in the water, we don’t want it to be too sticky, but we want the crumbles to stick together when pressed.

Divide into two discs


Roll out and fit to a tart/pie pan that’s been lightly floured


Trim off excess and fill with our mixture, you can completely cover the pie with our other disc after rolled out (about 1/8 ” in thickness) and make slits on top with a knife to vent or you can be adventurous and try to make a traditional basket weave.

Glaze the top of the pie crust with egg yolk and sprinkle turbinato sugar for a special touch.


Bake for an hour and 10 minutes or so, till the crust is nice and golden brown and the apples are tender, if the crust begins to brown too fast lower the temp to 345 or so.

I had some left over crust and filling so I made little cupcake pies too!


They didn’t last an hour!



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